People love to hate on slaws for some reason. If we are talking about traditional coleslaw, it can be hard to fall in love with that creamy wilted mess. It’s essentially a lot of mayonnaise, sugar, and some mild seasonings. That’s not a dressing; rather, it’s a fat bomb, and not the keto kind!
This slaw is inspired by Middle Eastern flavors. It’s a spectacular dish that places an emphasis on freshness. The crunchy cabbage and aromatic herbs remain constant, but you can always add seasonal ingredients into the mix. This recipe includes crunchy orange and green bell peppers for more color and texture. Bell peppers, especially yellow, orange, or red varieties, are inherently sweet, which complements the assertive flavors of the herbs.
For the herb collection, you have dill, parsley, and mint, the holy triumvirate of Middle Eastern cuisine. It’s a refreshing combination that gives the dish unique character and flavor. You keep coming back for more because the herbs enchant your taste buds, and that’s not a bad thing. This is a low-calorie dish and we can’t wait for you to try it. Please let us know if you enjoy it in the comments below.
- Prep Time:10m
- Total Time:10m
- 1/2 head green cabbage, shredded
- 1/2 tsp. sea salt
- 1 c green bell pepper, julienned
- 1 c orange bell pepper, julienned
- 2 scallions, thinly sliced
- 1 garlic clove, minced
- 3/4 c parsley, chopped
- 1/4 c mint, chopped
- 1/4 c dill, chopped
- 3 tbsp. olive oil
- 3 tbsp. freshly squeezed lemon juice
- 1/2 tsp. raw agave nectar
- Add the shredded cabbage to a large bowl and season with sea salt. Let that sit for a couple minutes before you add the bell peppers, scallion, parsley, mint, and dill. Toss to combine.
- In a small bowl, whisk the olive oil, lemon juice, and raw agave nectar.
- Pour that mixture over the slaw and toss to ensure all of the ingredients are coated.
- You can serve immediately or let it sit for 10-15 minutes to let the flavors get to know each other. If you let it sit, toss before serving and enjoy.